Salmon Spring Rolls

Course: Appetizer, Main Course

Cuisine: Vietnamese

Prep Time: 20

Cook Time: 12

Total Time: 32

Servings: servings

Calories: 400kcal

Author: Quynh Nguyen

Fresh salmon spring rolls made with flaky baked salmon, rice noodles, and crisp vegetables wrapped in rice paper. A light, healthy, and easy Asian-inspired dinner perfect for busy weeknights.

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Ingredients

Salmon

2 salmon fillets
1 tablespoon oyster sauce
½ teaspoon pepper
1 teaspoon garlic powder
1 tablespoon sesame oil

Spring Rolls

8-10 rice paper wrappers
2 cups vermicelli noodles, cooked
1 cup lettuce (butter lettuce or green leaf lettuce)
1 cup shredded carrots
1 cucumber, thinly sliced
fresh herbs (mint, cilantro, or both)

Optional Dipping Sauce

Instructions

Preheat oven to 425°F.
Season the salmon with oyster sauce, pepper, garlic, and oil.
Bake for 10–12 minutes or until cooked through and flaky.
Optional: Top the salmon with scallion oil, crushed peanuts, and fried onions or fried scallions.
Prepare vermicelli noodles according to package instructions.
Fill a shallow bowl with water. Dip one rice paper wrapper into the water for a few seconds until softened.
Place the wrapper on a flat surface. Add lettuce, noodles, vegetables, herbs, and salmon. Keep the lettuce, noodles, and veggies closer to the top and place the salmon more toward the middle so it shows through the wrapper when rolled.
Fold the sides inward, then roll tightly like a burrito.
Repeat with remaining ingredients and serve with dipping sauce.

Notes

Thin vermicelli rice noodles or banh hoi both work well in this recipe. Banh hoi is my personal favorite because it holds together better and makes the spring rolls easier to roll.
Don’t soak the rice paper too long. It will continue softening as you add the fillings.
Place the salmon closer to the middle of the wrapper so it shows through once rolled.
Top the salmon with scallion oil, crushed peanuts, and fried onions or scallions for extra flavor and texture.
These are best served fresh but can be stored covered in the refrigerator for up to 1 day.

Nutrition